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首页> 外文期刊>European Chemical Bulletin >ANTIOXIDATIVE AND ANTIRADICAL SEASONAL DISTINCTIVES OF SEA BUCKTHORN SPROUTS
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ANTIOXIDATIVE AND ANTIRADICAL SEASONAL DISTINCTIVES OF SEA BUCKTHORN SPROUTS

机译：沙棘芽苗菜的抗氧化和反季节特征

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摘要

More than 40 volatile compounds with pharmacological effects (including antioxidant, anti-inflammatory, anticancer, radioprotective activity and improvement of cardiovascular risk factors, etc) are detected in the sea buckthorn. The most thoroughly investigated parts of sea buckthorn are berries – their juice and oil, but less is known about the bioactives of the other plant parts. This study aims to determine antioxidative (AO) and antiradical (AR) properties of sea buckthorn sprouts. The study results show differences between spring and autumn sprouts’ collection as well as water and 70% ethanol extracts. Further, in vivo research needs to be done to provide a full understanding of sea buckthorn sprouts’ AO and AR effects.
机译：在沙棘中发现了40多种具有药理作用的挥发性化合物（包括抗氧化剂，抗炎剂，抗癌剂，放射防护活性和改善了心血管危险因素等）。沙棘中经过最彻底调查的部分是浆果-它们的汁和油，但对其他植物部分的生物活性了解较少。这项研究旨在确定沙棘芽苗菜的抗氧化（AO）和抗自由基（AR）特性。研究结果表明，春季和秋季的豆芽，水和70％的乙醇提取物之间存在差异。此外，需要进行体内研究以充分了解沙棘芽的AO和AR效应。

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